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Titel:

Reaction kinetics of lysine loss in a model dairy formulation as related to the physical state

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Schmitz-Schug, I.; Kulozik, U.; Foerst, P.
Abstract:
Sensitive ingredients of food, pharmaceutical products, or bioproducts can be damaged due to inappropriate processing conditions. The knowledge of the kinetics of degradation reactions allows optimizing production processes with regard to the nutritional quality. The essential amino acid lysine is an important nutrient in dairy powders that can be blocked, e.g., due to the Maillard reaction during drying processes. In this study, we showed that lysine loss can be modeled with pseudo-second-order...     »
Stichworte:
Arrhenius; Available lysine; glass transition; milk powder; Physical state; reaction kinetics; WLF
Zeitschriftentitel:
Food and Bioprocess Technology
Jahr:
2014
Band / Volume:
7
Seitenangaben Beitrag:
877--886
Volltext / DOI:
doi:10.1007/s11947-013-1119-3
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